Fideo Loco Soup with Chicken

Carolyn Haas


I had a yummy noodle soup called Fideo Loco recently in Texas. I lightened it up by using chicken instead of the more usual beef. Also, used fewer noodles (fideo) than the Texas variety.


★★★★★ 1 vote

15 Min
20 Min
Stove Top


  • 1 Tbsp
    olive oil
  • 1 c
    fideo ( or vermicelli cut into 1 in. pieces)
  • 1 c
    onions, chopped
  • 1 c
    red or green pepper, seeded and chopped
  • 1 medium
    jalapeno, seeded and minced
  • 1/2 c
    carrots, sliced
  • 1 Tbsp
    minced garlic
  • 1 c
    corn, frozen or fresh
  • 2 qt
    chicken broth/bouillon
  • 15 oz
    white beans (1 can, rinsed and drained)
  • 8 oz
    tomato sauce
  • 6-8 oz
    griller or chicken breast, roasted or grilled, chopped or shredded
  • 1 tsp
    sazon goya seasoning (or equivalent)
  • 2 Tbsp
    cilantro, chopped, for garnish

How to Make Fideo Loco Soup with Chicken


  1. Heat oil in large saucepan over medium-high heat. Add fideo to saucepan and stir to coat with oil. Cook 2 minutes or until browned, stirring constantly. Add peppers, onion, carrots and garlic; cook 5 minutes or until vegetables are tender, stirring occasionally.
  2. Stir in tomato sauce, water and bouillon. Add beans. Reduce heat to medium-low, cover and simmer 10 minutes or until pasta is tender. Stir in chicken, frozen corn and seasoning. Cook until heated through. Sprinkle with cilantro to serve.

Printable Recipe Card

About Fideo Loco Soup with Chicken

Course/Dish: Vegetable Soup
Main Ingredient: Pasta
Regional Style: Mexican
Hashtag: #Sopa Fideo

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